Old-fashion apple crumble is great dessert comfort food, but add some berries with a crispy crumble top, and you will have your new signature dessert—quick and easy.
Quick and easy with only a 10-minute preparation. A can of pie filler, a couple of bags of frozen berries, add in a few pantry ingredients gets you a dessert you will feel proud to serve to friends and family. And lucky you, it is so simple to pull off.
Everybody needs a recipe or two that works where you can keep the ingredients on hand and comes together in just a few minutes. And extra points if that happens to be a great dessert.
I started Food Networks Berry Cookie Cobbler. Now I try not to do many "semi-homemade" recipes, but I probably should do more, especially after this one.
While it looked delicious, the main downfall was the topping of crumbled-up refrigerated cookie dough. While nice, it could be better with almost no work and some pantry ingredients.
I substituted a simple crumble-top from my apple crumble pie, and we went from good to great. I love that topping.
I also added a quick fresh apple option to replace the apple pie filling.
A solid five.
🍮Cobblers, Crumbles, vs. Crisps
Cobblers have a biscuit or cake topping.
Crumbles and crisps are commonly used interchangeably. The differentiating factor is crisps have oats in the topping and crumble do not. This seems to be not widely accepted. So I call this a crumble, but if you prefer, use crisp.
👨🍳How to Make Apple Berry Crumble
- Preheat oven to 350°.
- Prepare the crumble topping.
- Mix apple pie filling with berries, sugar and cinnamon.
- Pour into a baking dish.
- Top with crumb mixture.
- Bake until golden brown—about 45 minutes.
🍎Fresh Apples Option
This recipe defaults to a can of apple pie filling. Many, including me, would prefer fresh apples.
Granny Smith and Gala apples are both excellent choices. Cortland, Ida Red, Honey Crisp, or Roma also work well. But really, the apples you love and have in the house are usually the best choice for you.
I suggest avoiding Red Delicious or Macintosh apples, which don't cook well.
You need about 1 ½ pounds (4 medium to large) apples—peel and slice. Coat with an additional ⅓ cup of sugar and ½ teaspoon of cinnamon.
This works fine in an 8 by 8 or 9 by 6 baking dish. You can use a 9 inch round also. A 9 by 9 will just be thinner but taste fine.
A double recipe will fit nicely in a 9 by 13 cake pan.
Yes, use what you want.
Yes, fresh berries will be great, but I never have that many fresh berries. It is a one-to-one substitution. No additional sugar or season would generally be needed.
No, but you can if you wish.
Good refrigerated for 2-3 days or frozen for 2-3 months.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat the oven to 350°.
Prepare the crumble topping. Combine one cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon. Melt one stick (½ cup) butter in the microwave and mix it into the dry mixture.
In a large mixing bowl, combine two 12 oz bags of frozen mixed berries, one 21 oz can of apple pie filling, ⅓ cup sugar, and 1 ½ teaspoons cinnamon.
Pour berry mixture into an eight by eight or nine by six baking dish. Top with the crumb mixture.
Bake for 45 minutes until golden brown.
Allow to cool for a few minutes and severe warm with ice cream.
Easy Apple Berry Crumble
- 1 cup flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup butter - one stick
- 21 oz apple pie filling - one can
- ⅓ cup sugar
- 1 ½ teaspoon cinnamon - less is ok
- 24 oz mixed berries - frozen two bags
- Preheat oven to 350°.
- Prepare crumble topping. Combine one cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon. Melt one stick (½ cup) butter in the microwave and mix into the dry mixture.
- In a large mixing bowl, combine two 12 oz bags of frozen mixed berries, one 21 oz can of apple pie filling, ⅓ cup sugar, and 1 ½ teaspoons cinnamon.
- Pour berry mixture into an eight by eight or nine by six baking dish. Top with the crumb mixture.
- Bake for 45 minutes until golden brown.
- Allow to cook for a few minutes and severe with ice cream.
My Private Notes
- This works fine in an 8 by 8 or 9 by 6 baking dish. You can use a 9 inch round also. A 9 by 9 will just be thinner but taste fine.
- A double recipe will fit nicely in a 9 by 13 cake pan.
- Use the pie filling and fruit you want.
- Best served warm with ice cream.
- If you don't want to do the crumble topping, then use one tube of sugar cookie dough crumbled up.
- Good refrigerated for 2-3 days and frozen for 2-3 months.
- You can use fresh apples of your choice. You will need about 1 ½ pounds—about 4 medium to large apples—prep and coat with an additional ⅓ cup of sugar and ½ teaspoon of cinnamon.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally Published June 26, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.